This recipe is simply the doubled version of this Buttermilk Waffle recipe . I love to make extra breakfast food to freeze and serve during the week. These buttermilk waffles freeze wonderfully and are a welcome addition to busy weekdays.

Ingredients

Buttermilk Waffles- Doubled Recipe

4 large eggs

3.5 cups (28 ounces) buttermilk

1 cup butter or coconut oil, melted and cooled to room temperature

4 teaspoons vanilla extract

3.5 cups all-purpose flour

4 tablespoons sugar

4 teaspoons baking powder

2 teaspoon baking soda

2 teaspoon salt

Directions

Preheat waffle iron

In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

I use about 1/3 – 1/2 cup batter per waffle (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming.